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Watermelon Feta Salad

Watermelon Feta Salad

iamwinfred
This Watermelon Feta Salad is the ultimate summer dish — sweet, juicy watermelon paired with salty, tangy feta cheese, fresh mint, and a drizzle of balsamic glaze for a flavor combination that's both refreshing and addictive. It comes together in just 15 minutes with no cooking required, making it the perfect side dish for backyard barbecues, elegant dinner parties, or a light summer lunch.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 6 servings
Calories 165 kcal

Equipment

  • Large mixing bowl or serving platter
  • Sharp chef's knife For cutting watermelon
  • Cutting board
  • Small bowl For whisking dressing
  • Measuring cups and spoons
  • Mandoline (optional) For thinly slicing red onion

Ingredients
  

  • 6 cups seedless watermelon about 1-inch cubes
  • 8 oz feta cheese 226g, crumbled — preferably block feta, not pre-crumbled
  • 1/3 cup fresh mint leaves torn or roughly chopped
  • 1/4 cup red onion very thinly sliced

For the Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic glaze or balsamic reduction
  • 1 tbsp fresh lime juice
  • 1/4 tsp black pepper freshly ground

For Finishing

  • flaky sea salt optional, just a pinch

Instructions
 

  • Remove the rind and cut watermelon flesh into uniform 1-inch cubes, then pat dry with paper towels to remove excess moisture. Transfer to a large mixing bowl or arrange directly on your serving platter.
  • Crumble the feta into bite-sized pieces, tear or roughly chop the mint leaves, and slice the red onion as thinly as possible. If the onion is sharp, soak slices in ice water for 10 minutes, then drain and pat dry.
  • In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, and freshly ground black pepper until well combined.
  • Add feta, mint, and red onion to the watermelon, then drizzle the dressing over everything.
  • Gently toss using clean hands or two large spoons, then drizzle balsamic glaze decoratively over the top and finish with a pinch of flaky sea salt. Serve immediately.

Notes

  • Choose the ripest watermelon by looking for a yellow spot on the bottom and listening for a hollow sound when you tap it.
  • Use block feta stored in brine instead of pre-crumbled for creamier texture and better flavor — crumble it yourself right before serving.
  • Pat watermelon cubes dry with paper towels after cutting to prevent the salad from becoming watery.
  • Add the dressing right before serving — don't dress the salad in advance or it will become soggy.
  • If your red onion tastes too sharp, soak slices in ice water for 10 minutes to mellow the flavor.
  • Don't substitute regular balsamic vinegar for balsamic glaze — if needed, reduce regular balsamic in a saucepan over medium heat until syrupy.
  • Use fresh mint only; dried mint won't provide the same bright, cooling flavor.
  • Make-ahead tip: prep all components separately up to 4 hours ahead and assemble no more than 30 minutes before serving.
  • Store assembled salad in an airtight container in the refrigerator for up to 4 hours; drain any excess liquid before serving.
  • Variations: add arugula, cucumber, toasted pistachios, jalapeño, or swap mint for basil to customize the salad.

Nutrition

Serving: 1ServingCalories: 165kcalCarbohydrates: 13gProtein: 6gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 380mgPotassium: 200mgFiber: 1gSugar: 11gVitamin A: 10IUVitamin C: 15mgCalcium: 18mgIron: 4mg
Keyword easy summer side dish, feta cheese salad, no cook recipe, summer salad, watermelon feta salad
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